In the past when I have made vegetarian burritos for meat-eaters, they've said that they "miss the meat"... At this point, I used to ask them why they didn't just marry meat if they loved it so much... but now I follow this recipe instead. And all is well. I actually enjoy this recipe with some extra chilli (besides what is in the taco sauce). Also, you can use sweet potato or kumara.

I know very little about Mexican, I call these baked burritos but apparently they are actually enchiladas. Either way it is an easy recipe that my whole family loves. I always make it to use up my leftover Chilli con Carne.

Sweet potatoes and fibre-rich beans are a magic marriage in this flavour-packed vegetarian dish. If you are cooking for just one or two, make up the sweet potato-bean filling (through Step 2) and store, covered, in the refrigerator for up to 2 days.